Wednesday, Aug. 20th, 6:30pm

101 Resource Center Pkwy

Birmingham, AL

Chef Gregg Collier Bio

Gregg Collier

Executive Chef

Chef Gregg Collier has a long history in the Birmingham area. Gregg’s maternal grandfather spent his working life in the legendary steel mills of Birmingham and taught Gregg to hunt and fish in the woods and waterways near Gadsden, where is grandmother still lives. He began his culinary journey the old-fashioned way: working at the family diner. After graduating from the Culinary Institute of America at Hyde Park, Gregg honed his chops working at some of New Orleans’ most famous culinary staples, including the James Beard award-winning Commander’s Palace and James Beard award-winner Susan Spicer’s Bayona (one of the top 50 restaurants in the world, according to Restaurant magazine). He learned to appreciate great southern seafood working in the kitchen at Chef Allen’s near Miami.

Later, Chef Gregg became Executive Sous Chef of Dickie Brennan’s Steakhouse, which led to tenures as Executive Chef for two more Brennan family restaurants: Foodies Kitchen, and the flagship Red Fish Grill. Now, as Executive Chef of Dixie Fish Co., Chef Gregg has returned to his Alabama roots and is bringing his passion and expertise for authentic Southern seafood to Birmingham.

Chef Gregg Collier Bio

Gregg Collier

Executive Chef

Chef Gregg Collier has a long history in the Birmingham area. Gregg’s maternal grandfather spent his working life in the legendary steel mills of Birmingham and taught Gregg to hunt and fish in the woods and waterways near Gadsden, where is grandmother still lives. He began his culinary journey the old-fashioned way: working at the family diner. After graduating from the Culinary Institute of America at Hyde Park, Gregg honed his chops working at some of New Orleans’ most famous culinary staples, including the James Beard award-winning Commander’s Palace and James Beard award-winner Susan Spicer’s Bayona (one of the top 50 restaurants in the world, according to Restaurant magazine). He learned to appreciate great southern seafood working in the kitchen at Chef Allen’s near Miami.

Later, Chef Gregg became Executive Sous Chef of Dickie Brennan’s Steakhouse, which led to tenures as Executive Chef for two more Brennan family restaurants: Foodies Kitchen, and the flagship Red Fish Grill. Now, as Executive Chef of Dixie Fish Co., Chef Gregg has returned to his Alabama roots and is bringing his passion and expertise for authentic Southern seafood to Birmingham.